This classic ground beef tomato recipe is a weeknight staple that brings together savory beef, ripe tomatoes, and aromatic seasonings for a comforting, hearty dish. Perfect for busy families or anyone craving a quick, home-cooked meal, it’s delicious served over rice, pasta, or with crusty bread to soak up the flavorful sauce. The ingredients are simple, but the result is a robust, satisfying meal that works year-round.
Ingredients
- 1 pound (450g) ground beef (80-85% lean)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper (red or green), diced
- 1 (14.5-ounce/410g) can diced tomatoes (with juices)
- 1 (6-ounce/170g) can tomato paste
- 1/2 cup (120ml) beef broth (or water)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- 1 teaspoon sugar (optional, to balance acidity)
- 2 tablespoons chopped fresh parsley or basil (for garnish)
Instructions
- In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
- Add the minced garlic and bell pepper. Sauté for another 2-3 minutes, stirring occasionally, until the pepper starts to soften and the garlic is fragrant.
- Increase the heat to medium-high. Add the ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until the beef is browned and no longer pink. Drain off excess fat if needed.
- Stir in the diced tomatoes (with their juices), tomato paste, and beef broth. Mix thoroughly to combine.
- Add the oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes (if using). Stir well. If the sauce tastes too tangy, stir in the sugar.
- Bring the mixture to a gentle simmer. Reduce the heat to low and cook uncovered for 12-15 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld.
- Taste and adjust seasonings as needed. Remove from heat. Garnish with fresh parsley or basil before serving.
Tips
- Substitutions: Ground turkey, chicken, or plant-based ground meat can replace beef for a lighter or vegetarian version. Use vegetable broth instead of beef broth as needed.
- Tomato options: Fresh tomatoes (about 2 cups chopped) can be used in place of canned; simmer a bit longer to break them down.
- Bulk up the veggies: Add diced carrots, zucchini, or mushrooms for added nutrition and texture.
- Common mistakes: Avoid overcooking the beef (which makes it tough) and don’t skip draining excess fat for a less greasy sauce.
Serving Suggestions
- Over pasta: Serve the beef tomato mixture atop spaghetti, penne, or your favorite pasta shape with a sprinkle of Parmesan.
- With rice: Spoon over steamed white or brown rice for a simple, filling meal.
- Stuffed peppers: Use as a filling for hollowed-out bell peppers, top with cheese, and bake until bubbly.
- With bread: Ladle into bowls and serve with crusty bread or garlic toast for dipping.
Variations
- Spicy kick: Add extra red pepper flakes or a diced jalapeño with the onions for more heat.
- Cheesy: Stir in 1/2 cup shredded mozzarella or cheddar at the end for a creamy, cheesy sauce.
- Italian style: Add 1/2 teaspoon fennel seeds and finish with a splash of balsamic vinegar for depth.
- Tex-Mex: Swap oregano and basil for cumin and chili powder, add black beans and corn, and serve with tortillas or over nachos.
- Greek-inspired: Add a pinch of cinnamon and top with crumbled feta and fresh dill.
Storage and Reheating
Let leftovers cool to room temperature before storing. Refrigerate in an airtight container for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. To reheat, microwave individual servings (loosely covered) for 2-3 minutes, stirring halfway through, or warm gently on the stovetop over low heat until heated through. If frozen, thaw overnight in the fridge before reheating. Always heat until steaming hot (165°F/74°C) for food safety.
Frequently Asked Questions
- Can I make this recipe ahead of time?
Yes! In fact, the flavors deepen after a day in the fridge. Prepare the dish as directed, cool, and store. Reheat gently before serving, adding a splash of broth if the sauce thickens too much. - What’s the best ground beef fat percentage?
80-85% lean ground beef strikes a good balance between flavor and juiciness without being overly greasy. You can use leaner beef, but add a bit of olive oil for flavor and moisture, or drain excess fat from fattier blends. - Is this recipe gluten-free?
The beef tomato mixture itself is naturally gluten-free, provided you use gluten-free beef broth and check labels on any canned ingredients. Serve with gluten-free pasta, rice, or potatoes for a complete gluten-free meal. - Can I use fresh tomatoes instead of canned?
Absolutely. Substitute about 2 cups of ripe, diced fresh tomatoes. You may need to simmer a few extra minutes to help them break down and release their juices. If your tomatoes are less sweet, consider adding a pinch more sugar to balance acidity. - How can I make this in a slow cooker?
Brown the beef, onion, and garlic in a skillet first, then transfer to a slow cooker with the remaining ingredients (except fresh herbs). Cook on low for 4-6 hours or high for 2-3 hours. Stir in herbs before serving. - Can I double the recipe?
Yes, this recipe doubles easily for meal prep or feeding a crowd. Use a large Dutch oven or deep skillet to avoid overcrowding, and allow a few extra minutes for simmering so the sauce thickens properly.
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Ground Beef Tomato Recipe: Simple, Flavorful, and Versatile Meal